Green olive sticks from How to Bake by Paul Hollywood

  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • strong white bread flour
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Notes about this recipe

  • eliza on September 09, 2019

    These bread sticks tasted great! I made half the online recipe (500 g flour)in my mini stand mixer (half recipe makes enough to serve at least 6-8 people). A mixer is a good idea for these since the dough is very wet. I added an extra 1/4 cup of flour to the dough and used the olives plus a few sun dried tomatoes as well. It's important to oil the proofing container very well before the rise, and to use lots of flour when cutting the sticks. Baked at 425 convection for 15 minutes. Don't be alarmed if you make these; the dough will be very wet and will basically flow everywhere. Just stretch them out and bake. Since they only need one rise, they don't take long to make, about 2 hours from start to finish. Best served right after baking.

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